Tag Archives: tomatoes

Having grown up in Wyoming, I had never had these until I moved to Virginia. Now one of my all time favorites and this is a great time of year to make this dish.

Ingredients

Oil

4 green tomatoes, cut into 1/4-inch rings

Kosher salt and freshly ground black pepper

3/4 cup all-purpose flour

1 tablespoon garlic powder

4 eggs

2 tablespoons milk

1 1/2 cups panko bread crumbs

Pinch cayenne pepper

Pinch paprika

Buttermilk Dipping Sauce, recipe follows

Directions

In a deep-fryer, preheat oil to 350 degrees F.

Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes.

Directions

1. Preheat oven to 375°F.
2. Gently scoop seeds from tomato halves. Set aside.
3. Place breadcrumbs, Parmesan, parsley, oregano, rosemary, and thyme in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper.
4. Fill and top each tomato with about 3 1/2 tablespoons breadcrumb mixture.
5. Place each stuffed tomato into 2-12″ Dutch Ovens and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown.
6. Allow tomatoes to cool for 5 minutes and serve.